Toss all ingredients except avocado and set aside to marinate for at least 20 minutes. Put sliced avocado on a plate, squeeze lime juice on it, and refrigerate, covered with plastic wrap, until ready to fill taco shells.

Taco Shells

enough vegetable oil for dipping tortillas 36 corn tortillas

Pour vegetable oil into a skillet to a depth of about 1 inch. Heat it until the oil ripples. Meanwhile, heat a griddle or comal over high heat. With tongs, quickly dip each tortilla in the vegetable oil long enough for it to go limp, just a few seconds. Drain excess oil and then place the tortilla on the hot griddle. Flip it several times, cooking 3 or 4 minutes to a side. Before it gets too rigid, fold it over to make an envelope. Your shell should be stiff but not as crisp as a store-bought shell. Keep tortilla shells warm in a 150-degree oven until ready to fill.

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